Why We Like It

The piña colada doesn’t have a great reputation—­especially when it’s a sugary mess served out of a Slurpee machine. But when you make a piña coladawith quality ingredients and serve it on the rocks, it’s a perfectly balanced cocktail worthy of your time and attention this summer. I make mine with dark rum (no coconut-flavored rum here), the Bacardi Gran Reserva Ocho Años, full-fat coconut milk from a can, and canned or fresh pineapple juice, along with a squeeze of fresh lime juice.

This recipe is for one serving, but if you change the ounces to parts, you can whip up a big batch for your next summer gathering. If you find yourself missing the cloying sweetness of the piña coladas of days gone by, add half an ounce of simple syrup to the mix. And you could always throw the entire thing into a blender if you really want a frozen drink.